Wholesome rice salad
This surprisingly tasty rice salad is full of nutrients and fibre and is a fabulous lunch box option.
Ingredients
- 100 grams red rice
- 100 grams wholegrain rice
- 1 small red onion finely diced
- 1/2 pomegranate seeds only
- 40 grams parsley and/or coriander chopped
- 1 tablespoon toasted sesame seeds/sunflower seeds
- 1 lemon juice only
Added options
- cooked broccoli, roasted peppers, grated carrot
Instructions
- Place the red and wholegrain rice into a medium-sized saucepan. Cover with 500ml of water, pop on the lid and leave to soak for at least an hour.
- Bring the pan to the boil without removing the lid. Once steamed is coming out, reduce the heat to a simmer and leave it cooking for 20 minutes - but don't forget about it! Lift the lid to see if all the water has been absorbed - once it has, turn off the heat and leave to steam for 5 minutes, then tip out into a bowl and leave to cool. All this can be done the night before you want the rice.
- Tip the cooked and cooled rice into a large bowl. Add the rest of the ingredients and stir well. Check the flavour and add more lemon, herbs or seasoning as needed.